Ingredients
- 2kg Boneless beef chuck roast
- Garlic cloves: These are stuffed into the uncooked beef roast, adding a subtle garlic flavor throughout. Plus, when you go to shred the meat, the roasted garlic becomes tender and gets mashed along with the beef. So good!
- Kosher salt and black pepper. You’ll need to season the chuck roast really well to flavour it.
- Large red onion: Thinly slice 1 large or 2 small red onions into half-moons. The beef roast will be placed on top of the bed of onions as it cooks. (So you ca imagine how flavorful those onions get!)
- A little water: I like to add a splash of water — about ¼ cup — to help keep everything moist and steam in the oven.
Method
- Allow the roast to come to room temperature. This ensures even cooking. I like to set it out on the counter about 20-30 minutes before cooking, but up to an hour is fine.
- Stuff with garlic cloves. Peel a bunch of garlic cloves, then use a paring knife to puncture the beef and create little slots to hide the cloves in. Simply press them down into the beef.
- Season the beef roast. Aggressively season with Kosher salt and black pepper on all sides, then place in a baking dish on top of some sliced onion. Add ¼ cup of water. Cover tightly with aluminum foil.
- Bake until tender. Slow-cooking is key to achieving a tender and flavorful roast. Don’t rush the process; let the flavours develop gradually over time. Once fork-tender, pull the meat with tongs or two forks, then toss with all the juices and onions. Return to the oven uncovered to cook for 20 minutes at 220C, or until the top bits are crispy, then enjoy!
Source: https://www.wellseasonedstudio.com/beef-chuck-roast/
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